a la carte dinner menu(Sample)
Chicken Liver Parfait with red onion marmalade
Oak Smoked Chicken & Pancetta Salad with toasted pine nuts
Pan-Fried Scallops (£2.00 Supplement)
with sauce vierge (tomatoes, garlic, olives, parsley, olive oil), garnished with herb leaves
Warm Goats Cheese on ciabatta crouton with salad leaves & beetroot chutney
Fresh Crab Tart with tomato & tarragon dressing
***
Main Course - £15.95
Fillet of Devon Beef
served with vine roasted tomatoes, new potatoes & wild mushroom jus (£3.50 supplement) Pan-Fried Sea Bass Fillet
served on tomato braised fennel with herb crushed potatoes Pan-Roasted Creedy Carver Duck Breast
served on creamed leek & potato puree with basil fritter, & red wine sauce Rump of Devon Lamb
with mustard & herb crumb, served on roasted vegetables bound in tomato & basil (£2.00 supplement) Pan-Fried Halibut
served on asparagus with new potatoes & hollandaise sauce Wild Mushroom Risotto with parmesan shavings (£10.95)
***
|
||
